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Celery Soup

2-tbsp olive oil
2-lb celery (including leaves on inner stalks), chopped
1-large white or Spanish onion, chopped
2-cups cubed, peeled potatoes
1-tsp salt
3-cups chicken stock
1-tbsp finely chopped chives
Freshly ground black pepper to taste

In a large soup pot, heat oil over medium heat
Add the celery, onion, potatoes and salt
Cover and cook, stirring occasionally
Reduce heat if vegetables show any sign of browning
Cook until celery and onion are tender, about 10 minutes
Add stock and 3 cups of water
Bring to a boil; reduce heat and simmer until potatoes are falling apart, about 15 to 20 minutes
Puree, in batches in a blender and then strain through a fine sieve
Add salt and pepper to taste
Serve with chives sprinkle on top of each bowl
Can also be served as a cold soup

Makes 10-12 servings